This easy mushroom pasta contains very few ingredients and comes together in a matter of minutes.
What you need:
- 6 tagliatelle pasta nests (reserve ½ cup of pasta water)
- 12.35 ounces (350 g) mushrooms roughly chopped
- 1½-2 teaspoons cornstarch
- 2 heaped tablespoons Garlic & Chive Terroir
- 2 tablespoons olive oil
- fine sea salt and white pepper to taste
- 1 bay leaf
Instructions:
- Cook the pasta with the bay leaf in salted water according to the packet instructions. Drain, reserving at least ½ cup of the water.
- In the meantime prepare the mushroom sauce. In a large pan heat up the oil, add the chopped mushrooms and fry over a high heat for about 5-6 minutes until golden brown. Stir occasionally.
- Add the cornstarch and stir in to combine. Pour in about ½ cup of the water from cooking the pasta (the water can still be a little warm but not hot) and stir until the sauce thickens and starts bubbling up.
- Remove from the heat, stir in the Terroir to create a creamy smooth sauce and season to taste. Toss in the cooked pasta, adjust the seasoning, heat up again if needed and serve!